Autumn is my favorite season for so many reasons.

I’m not sure if it’s the crisp, clean air, the colourful falling leaves, or the fact that I can wear cozy leggings and scarves (without judgement) every day, that makes this my favorite time of year… but I CAN tell you that I get incredibly excited when I see all of the beautiful varieties of squash coming out to play. You see so many recipes for pumpkin, butternut, spaghetti and acorn squash, but have you ever experimented with kabocha squash? If not, now is the time my friends!

This incredible winter squash is sweet and fluffy and actually reminds me a lot of sweet potato once it’s cooked! Not only is it delicious, but it is also packed with impressive health benefits. It’s bright orange flesh is loaded with the antioxidant beta-carotene, which translates to vitamin A (great for skin and protecting your vision), as well as vitamin C, which is important for good bone structure, cartilage, muscle, and blood vessels, and it even aids in the absorption of iron!

Personally, my favorite way to use kabocha squash is in soup. Seriously, what says ‘Hello, Autumn’ more than a big, warm bowl of homemade soup? Now seeing as I didn’t measure my ingredients as I went, this recipe is very much improvised and you are welcome to adjust it to your preferences. I can guarantee you that your tastebuds will thank you when you dive in. The combination of the sweet apple and squash with the curry and cardamom, the mushrooms (totally optional), and the cashew cream… I mean come ON. It is so satisfying in every way. It’s comfort in a bowl.

SO, are you ready to get started or what?

If you try this recipe, be sure to let me know! Leave a comment, share this post, and don’t forget to tag your photo #thelittlestoat on Instagram!

Roasted Kabocha Squash & Apple Soup

Serves 4-6

Keeps in the fridge for 1 week or up to 1 month in the freezer

SOUP INGREDIENTS:

1 red onion, diced
1 kabocha squash, cut in half and then each half divided into 3 pieces
2 stalks celery, diced
1 knob of ginger, chopped (I used a fairly large amount, use what feels best for you)
2 apples, cored and diced (I used Honeycrisp)
1-2 tsp curry powder
1/2-1 tsp ground cardamom
1/4-1/2 tsp cinnamon
Salt & pepper (to taste)
1L low sodium veggie broth
1 package crimini mushrooms, sliced
Olive oil

CASHEW CREAM INGREDIENTS:

1/2 cup raw cashews, soaked in hot water for 1 hour
Up to 1/3 cup water
1 tsp lemon juice

DIRECTIONS:

Preheat your oven to 400 degrees
Line a baking sheet with foil and place your sliced kabocha squash out on the sheet, tossing it lightly in olive oil, then place in the oven for 30-45 minutes, until the squash is soft enough to pierce with a fork
Over medium heat, add olive oil to your desired soup pot and then add the onion, cooking until soft and beginning to caramelize
Add the celery, ginger and apple to the pot, cook for a few more minutes, stirring occasionally
Add the spices (curry powder, cardamom, cinnamon, salt and pepper)
Add your squash (after removing the skin) to the pot, give it another stir, then add the vegetable broth
With heat on high, bring the soup to a boil then reduce to simmer for 20-30 minutes, stirring occasionally
While the soup is simmering, add the (drained) soaked cashews to a blender with the lemon juice and 1/4 cup of water to start
Blend until smooth, adding more water if necessary. Just make sure you don’t add too much, you want your cream to be quite thick - pour into a serving dish or container of your choice, set aside
As your soup is still bubbling away, heat a small pan over medium heat with a little more olive oil and add the sliced mushrooms
Try to leave the mushrooms alone in the pan while they cook, only stirring once about halfway through the process. You’ll know it’s time to stir them when you see the beautiful golden edges
Remove from the heat once they’re done, set aside
Heading back to your soup pot now, turn off the heat and use an immersion blender to puree all of the ingredients together. You’re welcome to enjoy this as a chunky soup as well, I just prefer it smooth
At this point, add the mushrooms and adjust your seasoning if necessary. I added more curry powder to mine since I’m a curry fiend, but it’s entirely up to you and your tastebuds

Serve hot, and don’t forget to top add a healthy dollop of the cashew cream

*You can also try topping this soon-to-be Fall favorite with some roasted pumpkin (or kabocha squash) seeds!